Hibiscus, orange peel, & decadent spice nose; lemon bar mouthfeel, buttered wheat toast; nice carb.
When did “vanilla” start to define the mundane, the ordinary, the conventional? After all, there’s nothing vanilla about the history of this rare spice. First cultivated by the Totonacs, residents of what is now Veracruz, Mexico, the tlilxochitl (“black flower”) is said to have first grown on the spot where Princess Xanat, on the lam with a forbidden lover, was beheaded, the vanilla orchids and vines sprouting from where her blood fell.
It’s been a wonderful Saturday, starting with a drive (down to The Country Vet, but you take what you get) with Jennifer and Maddie, moving from there to a bit of shopping (although the lamp I bought didn’t work), then to a little bit of work (more corrections), followed by a Maddie-led walk downtown (Straight to Petaluma Pie and Copperfield’s Books… what a dog!), and ending up in my chair reading a few stories, including the impressively chilling tales by […]
A beautiful day. We wandered down to Walnut Park to check out Art in the Park (and may head back tomorrow), then came home, read awhile, and are now watching the Giants/Dodgers game, post-dinner. I’m having a Stone Japanese Green Tea IPA, a collaboration between Stone Brewing Company, Tashi Ishii, and Bryan Baird.
I love the idea of Stone’s collaboration series: micro brewers working together to produce “liquid tributes to the spirit of camaraderie.” So I’ve got high hopes for Highway 78 Scotch Ale, which brings together three North County San Diego brewers: Escondido’s Stone, San Marcos’s Green Flash, and Carlsbad’s Pizza Port.